Canadian Recipes/ Featured/ Vietnamese Recipes

Weeknight Chicken Stirfry

Once a week, usually on a Thursday before I do my weekly grocery haul the next day, I go through my fridge and stirfry everything in sight. I have a habit of buying carrots, broccoli, and peppers every single week, convincing myself that I’ll make a crudite platter to snack on or that I’ll bring fresh veggies for lunch..but inevitably,  at the end of every week they are still there in the crisper, begging to be eaten. I almost always have frozen chicken breasts in the freezer, since I like to buy them in bulk from Costco or Safeway and then freeze them in bags of 3. All you need to remember is to put some chicken breasts to defrost in the fridge the night before and you can whip up this stirfry in under 30 minutes.

You can basically use any vegetable you want in this stirfry (except for cucumbers, zucchini, mushrooms or tomatoes – those have too high of a water content). I consistently use onions, peppers and carrots, and for the green vegetable I’ve used broccoli before and I used asparagus in the pictures you see in this post. You could substitute snow peas as well for the green vegetable.

Served with some hot jasmine rice, it makes for a filling and satisfying meal. My husband and I devour this stirfry and there are never any leftovers so I’m going to say that this recipe makes enough for 2 hungry people, maybe 3 people.

Give this recipe a try the next time you are looking for a quick weeknight meal!

Weeknight Chicken Stirfry

Print Recipe
Serves: 2-3 Cooking Time: 20 minutes


  • 2-3 chicken breasts, thinly sliced
  • vegetable oil, for frying
  • 1 tbsp fresh ginger, minced
  • 3 carrots, peeled and thinly sliced (on the diagonal if you're feeling fancy)
  • small broccoli crown, chopped into small florets (or substitute any hearty green vegetable - in my pics, I used asparagus)
  • 1 small onion, cut into wedges
  • 1 sweet pepper (any colour), sliced into strips
  • a handful of fresh spinach leaves
  • 3/4 cup chicken broth
  • 1 tsp cornstarch
  • 1/4 cup oyster sauce
  • 1 tbsp rice wine vinegar (or mirin)
  • 1 tsp brown sugar
  • 3 tbsp soy sauce
  • 1 tbsp sesame oil



In a wok or a deep frying pan over high heat, add a small amount of oil and brown the chicken in batches, sprinkling with a little soy sauce as they brown. Remove each batch of brown chicken from the wok and set aside.


Add a bit more oil to the wok and saute the ginger, carrots, broccoli (or asparagus), and onion for 3 minutes. Add the pepper strips, spinach leaves and chicken (along with any chicken juices).


In a measuring cup, whisk together the chicken broth and cornstarch until no lumps remain. Pour over the vegetables.


Add the oyster sauce, rice wine vinegar, brown sugar, and soy sauce. Bring to a boil. Reduce the heat and cook for about 5 minutes until the sauce thickens.


Sprinkle the sesame oil over top.


Serve over hot jasmine rice and enjoy!


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